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  • 1
    Electronic Resource
    Electronic Resource
    Piroplasms from Taiwanese Rodents (1977)
    Oxford, UK : Blackwell Publishing Ltd
    The @journal of eukaryotic microbiology 24 (1977), S. 0 
    Details
    ISSN: 1550-7408
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: SYNOPSIS. Piroplasms from naturally infected bandicoot rats, Bandicota indica (Hodgson), and spiny rats, Rattus coxinga (Swinhoe), from Taiwan caused parasitemias in a wide range of laboratory animals after syringe passage in laboratory rats. Bandicoot and spiny rats could be infected with heterologous piroplasms, but neither species was susceptible to infection with the Gray strain of Babesia microti (França). Nevertheless, the Taiwan piroplasms are probably a geographic strain of B. microti.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1550-7408.1977.tb00984.x
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  • 2
    Electronic Resource
    Electronic Resource
    THE ALKYLBENZENES IN ROAST BEEF (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The volatile components of roast beef were isolated by a specially designed gas entrainment apparatus. The isolated compounds were separated into acidic, basic and neutral fractions. The neutral fraction was further separated by repeated gas chromatography on two different stationary phases and collected as subfractions. The individual subfractions thus obtained were analyzed by gas chromatography-mass spectrometry. Mass spectral identifications were confirmed by comparing the mass spectra and relative retention times with authentic compounds. A total of 20 n-alkylbenzenes and substituted alkylbenzenes were positively identified, many for the first time in cooked beef. These alkylbenzenes are probably derived from the fat present in the beef by thermal oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01532.x
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  • 3
    Electronic Resource
    Electronic Resource
    PRELIMINARY IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN THE NEUTRAL FRACTION OF ROAST BEEF (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The volatile flavor compounds (VFC) in the neutral fraction of roast beef flavor isolate were identified in this study. The VFC from 150 lb of eye round roast beef were isolated and separated into acidic, basic and neutral fractions. Since the latter fraction was the only one to have a pleasant roast beef-like aroma, it was the only fraction further analyzed. The components of the neutral VFC fraction were separated into relatively pure subfractions by repetitive gas chromatography and collection in “hairpin” cold traps. The relatively pure subfractions were then analyzed by GC-MS combination. More than 120 compounds were identified including a number of lactones, substituted aromatic compounds, furan compounds, and sulfur-containing compounds. The aforementioned classes of compounds may play significant roles in the roast beef flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08465.x
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  • 4
    Electronic Resource
    Electronic Resource
    DEEP FAT FRYING CHARACTERISTICS OF BUTTEROIL (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study was undertaken to determine whether the addition of methylsiloxane (silicone) to butteroil would improve the chemical and physical stability of the butteroil during actual deep fat frying conditions, and whether the storage stability of potato chips fried in siloxanetreated butteroil would be increased. A deep fat frying study was performed using butteroil (BO), butteroil with 10 ppm of silicone (BOS), and a commercial corn oil containing silicone (CO). Potato slices were fried in the oils on a daily basis and evaluated for flavor using a trained organoleptic panel. The storage stability of the chips was also determined by means of the peroxide values and the Schaal oven test. The thermal stability of the oils was determined with the smoke point test, total acid content and nonurea adduct-forming esters (NUAFE). The results of this study showed that the addition of silicone to butteroil unproved its stability by decreasing its total acid content and NUAFE, by raising the smoke point and by lowering the degree of foaming. Also, the flavor of the BOS chips retained their high acceptability and preference over the BO chips. The storage stability of the BOS chips was also improved as shown by lower peroxide values and longer Schaal oven tests during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12678.x
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